Non-Diastatic Malt Powder

Ever wonder why bagel-shop bagels taste like that? Usually, it's malt. Our Non-Diastatic Malt Powder is 100% malted barley flour with the enzymes switched off, so it sticks to two jobs: rich, toasty malt flavor and a deep golden-brown crust. Work it into bagel dough, soft pretzels, pizza crust, rolls and bread, or stir a spoonful into the bagel boil. It's also the easy dry swap for barley malt syrup - same malty job, minus the sticky jar. Need more rise? That's our Diastatic Malt Powder's whole personality.